Kang kung also known as water spinach, is rich in iron, and good to alleviate anemia. Kang kung is also rich in calcium, vitamin A & C.
Blanched kang kung in rich spicy sauce, is a delicious way of eating greens with rice or noodles. Same cooking method can be applied to other leafy vegetables such as Chinese spinach (Amaranth), choy sum and pak choy.
500g Kang kung washed and roughly chopped
2 tbsp dark soy sauce
1 tbsp minced garlic and ginger
4 dry red chili thinly sliced
2 tsp corn flour mixed in 50ml cold water
2 tbsp vegetable oil
1 onion chopped
To make the sauce, heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add soy sauce, red chili and corn flour, mix well for a 2 second and turn off hurt. Sauce should be creamy. Set them aside.
Boil water in a sauce pan, when water is boiling add 1 tsp salt, kang kung, leave for 2 seconds. Drain them using colander and wash with cold water.
Mix blanched kang kung with sauce, serve immediately.